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Mulberry leaf tea capable of reducing blood glucose and preparation method thereof

A production method and mulberry leaf tea technology, applied in the field of tea beverage processing, can solve the problems of affecting the taste and appearance of mulberry leaf tea, unstable quality, poor taste, etc., to strengthen heat-clearing and toxin-dissipating, shorten extraction time, and reduce extraction. effect of time

Inactive Publication Date: 2017-12-15
广西宜州市宜源桑杆菌业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, making mulberry leaf tea is an effective way to process mulberry leaves and fully enhance their value. The traditional mulberry leaf tea manufacturing process includes two types: first, after picking mulberry leaves, they are directly killed, and then kneaded and dried. into green tea; secondly, wither the mulberry leaves after picking them, knead them after withering, and then ferment and dry them; the soup color of the mulberry leaf tea prepared by the traditional preparation process turns black during the brewing process, and the taste is not good, and its quality is also unstable, affecting The taste and appearance of mulberry leaf tea are improved, and it is not easy to preserve. For this reason, the inventor has improved the processing technology of traditional tea through a large number of experiments and researches, and provides a kind of sugar-reducing mulberry leaf with unique taste for the majority of tea lovers. Tea

Method used

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  • Mulberry leaf tea capable of reducing blood glucose and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation method of hypoglycemic mulberry leaf tea, comprises the following steps:

[0024] (1) Weigh raw materials according to the following parts by weight: 300 parts of fresh mulberry leaves, 2 parts of angelica, 3 parts of wolfberry, 2 parts of sweet-scented osmanthus, 0.3 part of Anemarrhena;

[0025] (2) After cleaning the fresh mulberry leaves, remove the veins in the mulberry leaves, and then cut the mulberry leaves into 0.5cm slices for subsequent use;

[0026] (3) Angelica sinensis extract, Lycium barbarum extract, sweet-scented osmanthus extract, Anemarrhena extract are mixed uniformly to obtain plant extract, for subsequent use; Wherein, the preparation method of described Angelica sinensis extract is: Angelica sinensis is cut into the small section of 2cm, to Add water 8 times the weight of angelica, put it in an ultrasonic environment, extract at a temperature of 90°C for 60 minutes, filter and distill the obtained filtrate under reduced press...

Embodiment 2

[0032] A kind of preparation method of hypoglycemic mulberry leaf tea, comprises the following steps:

[0033] (1) Weigh raw materials according to the following parts by weight: 500 parts of fresh mulberry leaves, 3 parts of angelica, 6 parts of wolfberry, 4 parts of sweet-scented osmanthus, 0.5 part of Anemarrhena;

[0034] (2) After the fresh mulberry leaves are cleaned, the veins in the mulberry leaves are removed, and then the mulberry leaves are cut into small pieces of 1 cm for subsequent use;

[0035] (3) Angelica sinensis extract, Lycium barbarum extract, sweet-scented osmanthus extract, Anemarrhena extract are mixed uniformly to obtain plant extract, for subsequent use; Wherein, the preparation method of described Angelica sinensis extract is: Angelica sinensis is cut into the small section of 2cm, to Add water 10 times the weight of angelica, put it in an ultrasonic environment, extract at a temperature of 93°C for 80 minutes, filter and distill the obtained filtrat...

Embodiment 3

[0041] A kind of preparation method of hypoglycemic mulberry leaf tea, comprises the following steps:

[0042] (1) Weigh raw materials according to the following parts by weight: 450 parts of fresh mulberry leaves, 2.5 parts of angelica, 5 parts of Chinese wolfberry, 3 parts of sweet-scented osmanthus, 0.4 part of Anemarrhena;

[0043] (2) After cleaning the fresh mulberry leaves, remove the veins in the mulberry leaves, and then cut the mulberry leaves into 0.6cm slices for subsequent use;

[0044] (3) Angelica sinensis extract, Lycium barbarum extract, sweet-scented osmanthus extract, Anemarrhena extract are mixed uniformly to obtain plant extract, for subsequent use; Wherein, the preparation method of described Angelica sinensis extract is: Angelica sinensis is cut into the small section of 2cm, to Add water 9 times the weight of angelica, put it in an ultrasonic environment, extract at a temperature of 92°C for 70 minutes, filter and distill the obtained filtrate under red...

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Abstract

The invention provides mulberry leaf tea capable of reducing blood glucose and a preparation method thereof and belongs to the field of processing of tea drinks. The preparation method comprises the following steps: firstly, taking fresh mulberry leaves as raw materials, removing veins of the mulberry leaves, slicing the mulberry leaves, mixing the obtained mulberry leaves with a plant extracting solution obtained by mixing angelica sinensis extract, Chinese wolfberry extract, osmanthus extract and rhizoma anemarrhenae extract, and drying the plant extracting solution to obtain the mulberry leaf tea capable of reducing blood glucose. The method provided by the invention can relatively fully keep nutritional ingredients in preparation processes; the prepared mulberry leaf tea capable of reducing blood glucose has bright tea soup, sweet and mellow taste and lasting fragrance; and the preparation method provided by the invention is simple in process, low in production cost and suitable for large scale production.

Description

【Technical field】 [0001] The invention relates to the field of tea beverage processing, in particular to a hypoglycemic mulberry leaf tea and a preparation method thereof. 【technical background】 [0002] Our country is rich in mulberry leaf resources, and mulberry leaves contain an alkaloid called 1-deoxynojirimycin, which is an alkaloid that only exists in mulberry leaves, with a content of about 100mg / 100g. It is an inhibitor of α-glucosidase. In addition, mulberry leaves are rich in γ-aminobutyric acid and plant pure, and its content is 3-4 times that of green tea. It has the effects of weight loss, beauty, and hypoglycemia. [0003] At present, making mulberry leaf tea is an effective way to process mulberry leaves and fully enhance their value. The traditional mulberry leaf tea manufacturing process includes two types: first, after picking mulberry leaves, they are directly killed, and then kneaded and dried. into green tea; secondly, wither the mulberry leaves after p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 王建民
Owner 广西宜州市宜源桑杆菌业有限公司
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